Broasting is a method of cooking chicken and other foods using a pressure fryer. Many modern fast food chains also deep fry chicken under pressure, and uses different recipes or equipment in consultation with one of several alternate suppliers.
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History
The technique was invented by L. A. M. Phelan in the early 1950s and is marketed by the Broaster Company of Beloit, Wisconsin, United States, which Phelan founded. Broasting equipment and accessories are marketed only to service and institutional customers, including supermarkets and fast food restaurants. The company licenses the "broasted" trademark to more than 5,510 purchasers of its equipment and does a periodic certification process. The licensing certification arrangement is not part of any franchise agreement and does not incur any royalty payments by the user.
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Traditional method
Broasting is a method essentially pressure cooking with deep frying chicken/meat that has been marinated and breaded or coated with seasoned flour. This process is basically carried out by frying palm sized pieces of chicken first in an open ordinary pressure cooker till a basic crust is formed and frying the rest closing the cooker in a medium flame for 10-12 minutes and releasing the steam completely through the vent, lifting slightly the pressure regulator/valve without opening the lid or removing the regulator thoroughly, the cooker is then allowed to be cooled and the meat to be cooked further in the latent heat without opening the lid for 4-5 minutes after the pressure release. Broasting is an alternative to deep fryer cooking that should be done watchfully.
Relevance
Broasted chicken remains popular in regions such as Arabian and Asian countries. Many restaurants and fast-food chains in these countries have the word "broast" in their names. Broasting makes a well brined or marinated chicken tender and quality meat cooking par with commercial fried chicken restaurant foods. Depending on the recipe and quality of the food, conventional deep fryers may be used.
Source of the article : Wikipedia
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